This recipe comes from my former, mother-in-law, Celia Garza (who is now passed over to Heaven).  I had always heard you use canned tomato sauce and when I had mentioned that to her, she “shook her head” and told me “no” LOL so – Enjoy – I’ve made this recipe of Mexican Rice for over 20 years and my family loves it!

1 Cup of (regular long grain) Rice

2 Cups of Water

1 Tbsp of Chicken and Tomato Bouillon

1/2 cup of green peas (optional)

Pinch of Salt

1 Tbsp of Cumin

1 tsp Garlic Powder

1/4 cup of Onions or 2 Tbsp of Dehydrated Onions

Canola Oil (enough to lightly cover the bottom of the skillet/pot)


Turn your stove on Medium High. Lightly oil the bottom of your skillet or saucepan with oil.  Pour in the rice and onions and stir until the rice and onions are translucent.  Then add the rest of the ingredients including the water (last).  Bring to a Boil and then grab the lid to the skillet or saucepan and turn your burner down to Medium Low or low.  Cook for 20 min and then lift the lid.  Light fluffy, Mexican Rice – is ready to serve.

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